Pain au Chocolat Pudding

Pain au Chocolat Pudding

Pain au Chocolat Pudding

Most English people have been having Bread and Butter pudding as a dessert for years.
Slices of buttered bread, layered in a baking dish with sultanas and sprinkled with sugar then covered in an egg custard and baked until puffed up and crispy on top.
The trick in our house was who could get to the crispy bits when mum wasn't looking.

In my B&B business I often have left over croissants or pain au chocolats that I need to use up so this version of Bread and Butter Pudding evolved.
The dish is thin, light and crispy rather than it's thicker and heavier cousin therefore allowing you to indulge but stillbe able to move afterwards.

It's better when the pastries are a bit stale as the resulting dish is crispier on the top which is a perfect contrast to the soft centre.

If you prefer not to do the chocolate thing then just use criossants or a combination of the two.

Place the pain au chocolat in a layer on the bottom of the tin and spread evenly

Press down lightly to compact a little (the depth of the pastries should be less than 1 inch)

Mix eggs with milk and whisk until combined

Pour egg mixture over chopped pastries (the egg mixture should reach about 1/2 way up the chopped pastries,not entirely covering it)

Sprinkle with brown sugar

Place in middle of over for approx 15 mins or until egg mixture has puffed up in the centre of the tin and is medium firm to the touch

Take out of oven and let cool for 2 minutes

Using a palate knife carefully loosen the pudding from the bottom and sides of the tin.

Cut the pudding into 4 and serve with ice cream and caramel sauce OR if using circular cutters, cut out 4 rounds and serve individually

Alternatives - I sometimes add a splash of Amaretto to the pastries before the egg mixture and finish the dish with chopped roasted almonds OR serve with a hot chocolate sauce and vanilla ice cream just incase there wasn't enough chocolate already!